Gordon Ramsay’s spaghetti aglio e olio is a quick, bold-flavored pasta made with garlic, olive oil, red pepper flakes, and al dente spaghetti. This simple Italian dish is all about technique, gently toasted garlic, silky oil, and a glossy sauce built from pasta water. Perfect for weeknights, it’s a minimalist classic elevated by Ramsay’s precision.
What Is Spaghetti Aglio e Olio?
Spaghetti aglio e olio is a traditional Italian pasta dish made with garlic (aglio), olive oil (olio), chili flakes, and spaghetti.
The name translates to “spaghetti with garlic and oil” and originates from Naples, Italy. It’s known for its simplicity, bold flavor, and quick cooking time.
How to pronounce aglio e olio in English: It’s pronounced “ahl-yo eh awl-yo.”
Ingredients Needed for Aglio e Olio
- 250g spaghetti
- 5 cloves garlic, thinly sliced
- ¼ cup extra virgin olive oil
- ½ tsp red pepper flakes
- Salt
- ½ cup reserved pasta water
- 1 tbsp chopped parsley
- Grated parmesan or pecorino
How To Make Gordon Ramsay Aglio e Olio
- Cook the Pasta: Boil a large pot of salted water. Add spaghetti and cook until al dente. Reserve ½ cup of pasta water before draining.
- Toast the Garlic: In a skillet, heat the olive oil over medium heat. Add the sliced garlic and cook until lightly golden. Stir often—don’t let it burn.
- Add Red Pepper Flakes: Sprinkle in the chili flakes. Let them sizzle for 10–15 seconds to infuse the oil with heat.
- Toss the Pasta: Add the drained pasta to the skillet. Toss everything to coat well in the garlic oil.
- Loosen the Sauce: Add pasta water gradually while tossing to create a silky, cohesive sauce.
- Finish and Serve: Season with salt. Add parsley and cheese if using. Serve hot.
Why Does Gordon Ramsay Put Olive Oil in Pasta Water?
Gordon Ramsay does not put olive oil in pasta water. He recommends salting the water well but avoids oil because it prevents the sauce from clinging to the pasta. Olive oil is used only after cooking—to flavor and coat the pasta.
Recipe Tips & Variations
Olive oil matters: Use high-quality extra virgin olive oil. It’s the base of the sauce and affects the entire flavor of the dish.
Golden garlic, not brown: Toast garlic gently until it’s light golden. Burnt garlic tastes bitter and will overpower the pasta.
Add seafood: Sautéed prawns, scallops, or clams can be added for a seafood aglio e olio version. They blend well with the garlic and chili oil.
Brighten with lemon zest: Stir in a bit of lemon zest at the end to add freshness and balance the richness of the oil.
Spice it up: A drizzle of chili oil adds extra heat without changing the base recipe. Great for spicy food lovers.
Traditional or cheesy: Classic aglio e olio has no cheese, but you can add parmesan or pecorino for a creamier, richer version.
What Goes Well With Aglio e Olio?
Spaghetti aglio e olio pairs well with light proteins, vegetables, and fresh sides that balance its rich garlic and oil base. Here are the best pairing ideas:
- Grilled shrimp or prawns: Add protein and a slightly sweet, savory contrast.
- Crisp green salad: A simple salad with lemon vinaigrette helps cut through the richness.
- Toasted garlic bread: Perfect for soaking up leftover oil and flavor.
- White wine: Light, dry wines like Sauvignon Blanc or Pinot Grigio complement the garlic and chili.
- Roasted vegetables: Try broccoli, asparagus, or zucchini for a colorful, earthy side.
How To Store and Reheat Aglio e Olio Leftovers
In the Fridge: Store cooled aglio e olio in an airtight container for up to 3 days.
Reheating: Reheat gently in a skillet with a splash of water or olive oil. Toss well to restore texture. Avoid using the microwave.
Freezing: Not recommended. The oil-based sauce doesn’t freeze or reheat well.
Nutrition Facts (Per Serving)
- Calories: 420
- Carbs: 55g
- Protein: 10g
- Fat: 18g
- Sugar: 2g
- Fibre: 3g
- Sodium: 220mg
FAQs
Can I make aglio e olio without parsley?
Yes, you can skip the parsley in aglio e olio. It’s added for freshness and color but isn’t essential to the flavor.
Can you make aglio e olio with butter?
Yes, butter can be used instead of olive oil for a richer version. However, traditional aglio e olio relies on extra virgin olive oil for its classic flavor.
Can you make aglio e olio with penne?
Yes, you can use penne for aglio e olio. While spaghetti is traditional, penne will still work as long as it’s cooked al dente and well-coated with garlic oil.
Can you make aglio e olio without olive oil?
It’s not recommended. Olive oil is the main ingredient in aglio e olio. If needed, you can use avocado oil, but the flavor will be different.
How much garlic for aglio e olio?
Use about 5 cloves of garlic for 250g of pasta.
How much olive oil for aglio e olio?
Use around ¼ cup of extra virgin olive oil for 250g of pasta. This amount allows the garlic to infuse and coats the pasta without making it greasy.
Try More Gordon’s Pasta Recipes:
- Gordon Ramsay Sardine Pasta
- Gordon Ramsay Tarragon Pasta
- Gordon Ramsay Prawn Pasta
- Gordon Ramsay Pasta Carbonara
Gordon Ramsay Aglio Olio Recipe
Course: Side Dishes2
servings5
minutes10
minutes420
kcalThis easy Gordon Ramsay aglio e olio is made with spaghetti, garlic, olive oil, chili flakes, and pasta water for a glossy, bold-flavored sauce. It’s simple, fast, and packed with rich flavor, perfect for weeknights or when you want something satisfying with minimal ingredients.
Ingredients
250g spaghetti
5 cloves garlic, thinly sliced
¼ cup extra virgin olive oil
½ tsp red pepper flakes (adjust to taste)
Salt (for pasta water and seasoning)
½ cup reserved pasta water
1 tbsp chopped fresh parsley (optional)
Grated parmesan or pecorino (optional)
Directions
- Boil the Pasta: Cook spaghetti in a large pot of salted boiling water until al dente. Reserve ½ cup of pasta water before draining.
- Sauté the Garlic: In a skillet, heat olive oil over medium. Add sliced garlic and toast gently until golden—don’t let it brown.
- Add Red Pepper Flakes: Sprinkle in chili flakes and let them sizzle for 10 seconds to flavor the oil.
- Combine Pasta: Add drained spaghetti to the skillet and toss to coat evenly in garlic oil.
- Make the Sauce: Pour in reserved pasta water gradually, tossing until a silky sauce forms.
- Finish and Serve: Season with salt, add parsley or cheese if desired, and serve immediately.
I’m Ava Taylor. I’m A Self-taught Home Cook Who Loves Gordon Ramsay Recipes. I Try Every Dish In My Small Apartment Kitchen And Tweak It Until It Works. I Write Clear Steps With Simple Words So Anyone Can Follow. I Share Honest Wins, Mistakes, And Quick Tips To Help You Cook With Confidence.